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fermenting

It’s become a fall tradition to go huckleberry picking with my mom on the central Oregon coast, where her family has been camping and fishing since she was a tiny one. The western slopes of the coast range is full of huckleberries and the season is long lasting. This kombucha was made from the last batch of berries left in the freezer. It’s double fermented, extra fizzy, tart, and delicious!

This is the place where the food I should eat meets the food I want to eat, and the two shake hands. As a die-hard foodie with type 2 diabetes, it takes some experimentation and imagination to find food that nourishes both body and soul. I hope you'll follow along, try some recipes and leave any comments or suggestions!

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